Don’t get me wrong; the concept is amazing. I like
biscuits, I like cinnamon sugar, I like bread products baked in my cast iron
skillet. This was good but I don’t know if I would call it great. And for that,
we can blame my inability to make light and fluffy biscuits probably more than
the recipe. I’m always (overly) mindful of not overhandling biscuit dough or
else you risk developing the gluten, warming up the butter and not getting
light-as-air biscuits.

Which means I try to handle the dough as little as
possible. Which turned out to be the default for this dough because it was way
too sticky and wet for me to get a decent handle on it. The flouring and
rolling out part of the directions took a nose dive as I would’ve had to add
another cup of flour just to get this to not stick to every surface including
my hands. I did the best I could but the dough stuck to everything and I ended
up shaping the dough rather than cutting it out.

I don’t know if it was that amount of handling or just
that I’m cursed by the baking gods but these biscuits came out just okay. The
outer part was good because it developed into a nice sweet crunch from the
cinnamon sugar coating and baking in the skillet. But I wouldn’t say the
insides were fluffy-soft like a good biscuit. It was simply bready. And these
were only good warm. After they had cooled, the cinnamon sugar coating became
moist and the outsides lost their crunch. So this is another recipe where it’s
best made when you’re going to serve it soon after it’s out of the oven.

In a large bowl, add the flour, baking powder, salt, milk, sugar, cream of tartar, egg and cubed butter. With a pastry cutter or two knives, cut the butter into the dry ingredients.

Add beaten egg and milk, mixing the ingredients with a fork until dough forms.

Sprinkle a light coating of flour on a large cutting board and add the dough. Knead the dough a few times until texture becomes sturdy enough to roll. Add a light coating of flour to a rolling pin and roll out the dough to 1 1/4" thick. Using a 3"-wide biscuit or cookie cutter, cut the dough into 4 large biscuits.

In a small bowl, mix together the cinnamon and sugar. Coat all sides of a biscuit with the cinnamon sugar mixture and lay it in the skillet. Repeat for the with remaining 3 biscuits so that each biscuit is leaning against one another.

Bake until the biscuits turn a light golden color, about 16 minutes. Remove from oven and serve while hot, topped with butter.